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I love them to the core. Slavic Village section of Cleveland is all Polish, and they have some of the best homemade ones you've ever had. I love the Cheese and Bacon ones. OH MAN!!! I can eat a whole plate of them suckers myself. damn I hungry.

Born in Uniontwon P.A. ready to get back to the Pittsburgh area by 2017

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Originally Posted by House of Steel

I love them to the core. Slavic Village section of Cleveland is all Polish, and they have some of the best homemade ones you've ever had. I love the Cheese and Bacon ones. OH MAN!!! I can eat a whole plate of them suckers myself. damn I hungry.

OK, I have read 2 pages of this "thingy"/aka thread called perogies, and I still do not see a recipe for them. I do not know how to make them, have only ever had frozen ones, which are aweful, so help a girl out.. How would one make these??

OK, I have read 2 pages of this "thingy"/aka thread called perogies, and I still do not see a recipe for them. I do not know how to make them, have only ever had frozen ones, which are aweful, so help a girl out.. How would one make these??

Here you go. Now this is not my Godmother's recipe because she has no recipe. I've made them with her and tried to write it down but it was impossible. She goes completely by sight and feel. By the time I was done kneading the dough I thought my arm was gonna fall off! Lots of work...but sooo worth it! I've heard good things about this recipe though. Hope it helps!

In large skillet, heat oil over medium flame....Add onions and mushrooms...and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes.....Remove from heat, and stir in 2 tablespoons sour cream.

DIRECTIONS

In a large bowl, mix eggs, sour cream, and salt....Stir in flour and warm water. Add water until dough feels soft and smooth. Place on a lightly floured board, and knead..... Roll out to between 1/8 to 1/4 inch thickness. Cut out circles with either the top of a cup or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

Place 1 or 2 tablespoons filling on one side of a circle of dough.... Fold over, and press the edges with a fork to seal.....Repeat until ingredients are used.

Bring a large pot of water ,with a tablespoon of salt, to a boil . Immerse pierogi. Cook until the dumplings float to the surface

Take from pan and fry in butter slightly until just yellowing. Serve with sour cream, and top with fried bacon or onions.